Fermentation in stainless steel tanks at a controlled temperature of 28 degrees C. 20 days maceration on the skins, with pumping over twice a day. The wine also benefits from malolactic fermentation. The vinification is complete after 4 months in large oak barrels.
- Produttori del Barbaresco
- Piemonte, Italy
Method & Production
Whilst overflowing with intense red fruit aromas on the nose and palate, this medium-bodied nebbiolo beauty from Produttori del Barbaresco also presents hints of white pepper and aniseed, complemented and supported by both bright tannins and a fresh acidity.
A very versatile red, this Nebbiolo can be a delightful accompaniment to antipasti dishes of cured meats and chargrilled vegetables, yet also enjoys a successful pairing with red meat, poultry and even lightly-spiced pasta courses.